Recommended Menu at Yeopgi Tteokbokki: Dakbokkeumtang and Egg Vegetable Porridge

When I think of wanting something spicy, a few things come to mind. One of them would be Dongdaemun Yeopgi Tteokbokki, the spicy rice cake chain. Did you know that at Yeopgi Tteokbokki, there are recommended menu items that are not tteokbokki?

The dish that has already become well known through word of mouth among people who have tried it is dakbokkeumtang.

It may be surprising that a tteokbokki shop, which sells a type of snack food, also sells dakdoritang, but try it first before saying anything. Once you eat it, you will really understand why it is one of Dongdaemun Yeopgi Tteokbokki’s recommended menu items.

Yeopgi dakdoritang, which many people order at Dongdaemun Yeopgi Tteokbokki just as much as tteokbokki, can have its spice level adjusted like Yeopgi Tteokbokki. I ordered the original.

Visually, it does not look that spicy, but the spiciness really comes through the moment you eat it.

Even if you like spicy food and can usually handle it well, eating only spicy food can still be hard. And it hurts your stomach.

We also ordered egg vegetable porridge, which helps soothe the spicy feeling in the mouth and stomach. This is really something special.

It went perfectly with the spicy dakdoritang. While eating, I kept thinking, “What would I have done without the egg vegetable porridge?”

As a food with the word porridge in its name, it is incredibly soft and melts in your mouth. Its clean and mild flavor balances out the spiciness. I could see why people order Yeopgi dakdoritang together with egg vegetable porridge as if they were a set, rather than with rice balls.

Pickled radish!!

I think pickled radish is a side dish you cannot do without when eating spicy food. That feeling of calming down after taking a bite of pickled radish in your spicy mouth makes it one of the must-have items when eating spicy food.

Yeopgi dakdoritang feels more like it has been thoroughly simmered than merely cooked, so you can enjoy the chicken deliciously. Of course the chicken itself is tasty, but the green onions and onions in the dakdoritang absorb the seasoning so well that you can really taste the rich, deep flavor.

There was nothing to throw away because everything was so delicious. Three people ate it, and the amount was not only enough, but there was actually some left over.

When eating dakdoritang, the most delicious part is not the chicken or the vegetables, but the sauce. I think you can only say you have properly finished dakdoritang if you eat the sauce too. So I used the sauce from Yeopgi dakdoritang to mix into rice. I also separated the remaining chicken meat from the bones.

After mixing it all together, I added a little mozzarella cheese on top and let it melt, and the visual was incredible.

To make it even more delicious, I sprinkled seaweed flakes on top. Actually, the reason I added mozzarella cheese was to balance out the spiciness because the dakdoritang sauce was too spicy, but it seems to have improved both the appearance and the taste.

I think I would have cried if I had thrown away the leftover dakdoritang sauce. It was that delicious.

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